Chicken soup "Power"

Ingredients for 6 servings:

• 6 large chicken legs
• 1 bunch of soup vegetables
• 1 m.-sized onion(s)
• 1 ½ liters of water
• 4 large carrots
• 150 g rice
• 3 m.-sized eggs
• 1 medium-sized lemon(s)
• salt and pepper
• possibly chicken broth powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

with carrots, egg and lemon

Wash the chicken thighs. Peel the onion and fry it in a large pot, add 1.5 liters of cold, salted water, and bring to a boil. Trim the vegetables, roughly dice them, and add them to the thighs. Simmer over low heat for about 1 hour. Remove the thighs, remove any skin and bones, and cut into bite-sized pieces. Ladle out the vegetables and onion and discard. Bring the rice and chicken to a boil in the chicken broth. After about 10 minutes, add the peeled, diced carrots and cook for another 10 minutes (I use rice, which takes 20 minutes to cook). Squeeze the lemon. Beat the eggs and their juices, then whisk them quickly into the soup. Season to taste with salt and pepper, and add a little more chicken broth if you like it thicker. If you prefer it thicker, you can use more rice. My family especially likes the soup during cold season; it gives us a real boost.